Instant pot bun bo hue

This Bún Bò Huế (Vietnamese Vermicelli Noodle Soup with Sliced Beef) recipe from Mailynh Phan is a savory bone broth topped with crunchy colorful garnishes.

This recipe for Bun Bo Hue is my streamlined shrimp-free version, made in an Instant Pot. It features a beef and pork bone soup flavoured with lots of lemongrass, thick rice noodles, and a Vietnamese sate chili oil.

Many people worldwide love this Vietnamese authentic Bun Bo Hue due to its unique flavor of the broth and excellent add-on ingredients.

An aromatic beef stew commonly eaten for breakfast with Vietnamese baguettes. Also great for lunch or dinner, and can also be served with rice or as a noodle soup.

Hue-style noodle soup with an amazing spicy umami broth served with thick and chewy rice noodles and various cuts of meats. If you're looking to expand your culinary horizons and try a soup dish that's both comforting and exciting, give Bun Bo Hue a try! You will not regret it!

As a busy working dad, I don’t usually have 6-8 hours to make Bún Bò Huế the normal way so decided to pick up the ingredients and make it in the Instant Pot. No lie, it still took about 2-3 h…

A rich and flavorful Vietnamese soup that is absoultely loaded with aromatics, pork flavor and meat with a refreshing contrast of crisp and light veggies and a spritz of lemon.

Make Lu Rou Fan (卤肉饭) in a pressure cooker to reduce cooking time by half, and freeze individual portions for future quick meals.

Jasmine Garden’s Bun Bo Hue Two doors down from what used to be called The Transfer on 14th Street is Jasmine Garden, a fairly un-assuming Vietnamese restaurant. It is nestled right in the crook of one of S.F’s major transportation hubs (from which was derived the name of the above-mentioned bar),